Spanish Chicken with Chorizo and Olives

The Classic flavours of Spain are captured in this powerfully tasty dish,  effortless to prepare and a healthy one dish meal the whole family will enjoy.

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Makes 4-6 serves

Cooking Time 1 hour

Ingredients

6 thigh fillets with the bone still on , fat trimmed from underside

1 red onion cut into 6 cubes

1 zucchini cut into 2 cm thick  pieces

1/4 cup pitted black olives

1/4 cup pure olive oil (not a blend)

1/2 cup freshly squeezed lemon juice

6 garlic cloves, crushed

1 tbspn Paprika

Salt, crushed pepper cloves

2 chorizo sausagescut in cubes

3 tbspns finely chopped parsley

4-6 thyme sprigs

 

Method

Trim the fat off the chicken thigh fillets. Normally found on the underside.

chickenthigh fillets with bone still on is a used in this recipe as there more flavoursome.

Tip: If the fat isn’t trimmed off well enough the fat or melt and they’ll be too much liquid in a dish you may need to strain  halfway through your cooking.

In a separate container lightly beat the lemon, olive oil, crushed garlic and paprika together.

Pour the dressing onto the chicken thigh pieces and mix it well and sharing all of this surfaces of a chicken are coated with a dressing.

This step is best  done overnight.

Place the onions,  vegetables and chicken pieces strategically on the dish so that there’s a little bit of onion and vegetable next to each and every piece of chicken. The chicken pieces are placed upside down, as they will be turned smooth side up later. This ensures both sides of the chicken are cooked in the dressing.

Sprinkle half the herbs, and bake for 1/2 hour in moderate oven.  Ensure your baking dish is exactly in the middle of the oven.

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Half way through the baking, remove from the oven turn the chicken over sprinkle paprika on the top and optimally a little more parsley and thyme.

Bake for another 15 minutes. Check the amount of liquid in your dish. This depends on the chicken and the vegetables. If it is dry, you may need to add 1/4 cup water and spray a little olive oil ( to prevent adding too much oil and it coats the chicken better ) .

Remove from the oven, and add your chorizo sausage pieces and olives some on top, some on the sides .

Tip:  If you had added them in the beginning they would have burned. 😉

Bake for another ten minutes.

When serving, ensure a little piece of everything goes on the dish. Depending on what Vegetable you used and how much will determine if there is any extra liquid. It’s nice to have a little, in the dish in order to pour a spoonful on top.

Serve with salad, and cous cous.

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10 Comments Add yours

  1. mistimaan says:

    Loved your nice recipe 🙂

    Liked by 1 person

    1. Thank you so much. Have made it a few times now and it is always popular.

      Liked by 1 person

  2. foodzesty says:

    Aman Marina mou erxetai na peso me ta moutra na to fao hahahahhaha

    Liked by 1 person

    1. Χα χα πρόσεχε. Το πιστεύεις δεν μου φτάσε. Είμαστε 7 και είχα φισικα και άλλα πιάτα… Φαγοθικανε.

      Liked by 1 person

      1. foodzesty says:

        To pisteuo afou molis eida tin foto mou traixane ta salia kai edo etane 8 ora to proi…:)

        Like

  3. I simple love that sausage and every recipe that comes with it!

    Like

    1. It is a well liked dish and guarantees to be a hit.

      Liked by 1 person

      1. Awesome! Thanks for your sweet comment!

        Like

  4. foodinbooks says:

    What a beautiful Spanish dish! Chorizo and chicken together are a huge favorite, and the olives add a nice touch. Definitely going to try this one!

    Like

  5. chefkreso says:

    I just love the flavours in this dish, it looks so rustic and delicious!

    Like

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